Sensory Analyses and Nutritional Qualities of Hand-Made Breads with Organic Grown Wheat Bread Populations

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Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

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"Sensory Analyses and Nutritional Qualities of Hand-Made Breads with Organic Grown Wheat Bread Populations"
written by Camille Vindras-Fouillet, Olivier Ranke, Jean-Pierre Anglade, Bruno Taupier-Letage, Chable Véronique, Isabelle Goldringer,
published by Food and Nutrition Sciences, Vol.5 No.19, 2014

has been cited by the following article(s):

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[4]	Sensory Analyses and Nutritional Qualities of Wheat Population Varieties Developed by Participatory Breeding
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[14]	Die sensorische Fachsprache
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[15]	PHYSICO-CHEMICAL CHARACTERISTICS, SENSORY PROFILE AND SHELF STABILITY OF BREAD INCORPORATING SHELF-STORABLE ORANGE …
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[16]	Influence of Baking Time on Sensory Properties and Shelf Life of Bread from Composite Cassava Wheat Flour (CCWF)
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[19]	Wheat landraces: action-oriented data for Pays de la Loire organic farmers
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[23]	Plant breeding for local food systems: A contextual review of end-use selection for small grains and dry beans in Western Washington
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[24]	PECULIARITIES OF WINTER WHEAT YIELD FORMATION IN ORGANIC PLANTS UNDER INSUFFICIENT MOISTENING MM Marenych* ORCID 0000-0002 …

[1]	Supply Chain Perspectives on Breeding for Legume–Cereal Intercrops Frontiers in Plant Science, 2022 DOI:10.3389/fpls.2022.844635

[2]	Sensory Analyses and Nutritional Qualities of Wheat Population Varieties Developed by Participatory Breeding Agronomy, 2021 DOI:10.3390/agronomy11112117

[3]	Quand l’innovation sociale réoriente l’innovation technologique dans les systèmes agroalimentaires : le cas des chaînes locales autour des blés Innovations, 2021 DOI:10.3917/inno.pr2.0095

[4]	Quand l’innovation sociale réoriente l’innovation technologique dans les systèmes agroalimentaires : le cas des chaînes locales autour des blés Innovations, 2021 DOI:10.3917/inno.pr2.0095

[5]	Agronomic Evaluation of Bread Wheat Varieties from Participatory Breeding: A Combination of Performance and Robustness Sustainability, 2019 DOI:10.3390/su12010128

[6]	Sensory Attributes of Composite Breads from Shelf Storable Orange-Fleshed Sweetpotato Puree Open Agriculture, 2018 DOI:10.1515/opag-2018-0051

[7]	Evaluation of wheat and emmer varieties for artisanal baking, pasta making, and sensory quality Journal of Cereal Science, 2017 DOI:10.1016/j.jcs.2016.12.010

[8]	Plant breeding for local food systems: A contextual review of end-use selection for small grains and dry beans in Western Washington Renewable Agriculture and Food Systems, 2016 DOI:10.1017/S1742170515000198

[9]	Sustainable Agriculture and Food Supply 2016 DOI:10.1201/b19837-10

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